3. Layer on tray in dehydrator and ‘bake’ for about 1 hour at 145 Fahrenheit, then turn over and turn down heat to 115 Fahrenheit for about another hour. (You can leave them longer if you want them really dry.)

4. Take about 3 oat cakes to make your tiered cake. Layer with thinly sliced bananas and strawberries.

5. Put on another cake and repeat until you decorate the final topping.

6. Make banana cream by blending bananas, vanilla, and sea salt with enough water to make a creamy consistency. Add a handful of raw macadamia nuts for extra creaminess, if desired.

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I saw the other day different kind of flour selling in a healthy food shop, like rye, buckwheat and so on... are they raw at all or is it always better to make your own? Also, just unrelated question...do you use barley at all? Many thanks

Hi Carrie, Try melting the coconut oil and add to the flour mixture with a little agave, then use just enough water to make a dough you can roll out thinly. Use a little ground flax or mesquite flour to flour your board for rolling the dough. Cut out thin cookie rounds with a cookie cutter or glass. That should iron out any problems. let me know how it goes?

Hi Carrie, Try melting the coconut oil and add to the flour mixture with a little agave, then use just enough water to make a dough you can roll out thinly. Use a little ground flax or mesquite flour to flour your board for rolling the dough. Cut out thin cookie rounds with a cookie cutter or glass. That should iron out any problems. let me know how it goes?

Okay, i'm not sure what i did, but my biscuits were thick and didn't have much taste. They didn't look biscuity and crumbly like in the picture. I wonder if i needed more water or less water... they rolled out nicely and i was able to cut them nicely. I'd make these again and play around with the recipe. I'd also add some agave and vanilla to the biscuit. I made the sauce and i made another sauce using cashews and water and agave... i think i prefer the cashew sauce. I like my bananas whole (i've always liked them this way and no other way). My husband did like the banana sauce. I think that after i get the biscuit recipe right, this will be a keeper! If you have any suggestions on the biscuits, i'm open :)

I'm making this now :) I did add a little agave to the biscuit mix - just to give it a little sweetness like real strawberry shortcakes. I cannot wait to eat this. I'm making the banana sauce and i'm making a cashew whipped cream so that i can experiment and see which one we prefer. I'll post back when we finally eat it ;)

Daria, I feel it is best to make own flour from sprouting grains but if you're going to use good quality milled grain, I would suggest buckwheat and spelt as they are less toxic. I sometimes soak barley and put some in my flax/buckwheat crackers.

I saw the other day different kind of flour selling in a healthy food shop, like rye, buckwheat and so on... are they raw at all or is it always better to make your own? Also, just unrelated question...do you use barley at all? Many thanks

Cute puppy! It depends on if you're using really raw oats. If I'm using shop bought oats I do soak them and then dry them. But recently I found a very good quality oatmeal that has been carefully milled, so I'm ok using that. Just depends on how pernickity you are!

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!